INGREDIENTS

1/2 tbs Sichuan peppercorns
1 1/2 tbs peanut oil
1 tsp oil
8 oz ground pork
2 cups chicken stock
1/2 cup spicy Sichuan pickles, diced
1/4 cup soy sauce
1 1/2 tbs black Chinese vinegar
1 tbs minced garlic
2 tsp sesame oil
1 tsp chili oil
1/4 tsp ground white pepper
1 lb fresh wheat noodles

DIRECTIONS

1. Heat a wok over low heat and dry-fry peppercorns until fragrant.  Add peanut oil and cook over low heat for 10 minutes.  Cool, then strain oil, tossing peppercorns.  Set aside.
2. Heat oil in a wok over high heat and stir-fry pork until cooked, then set aside.
3. Combine pepper oil, stock, pickles, and remaining ingredients.  Keep warm over high heat.
4. Bring a pot of water to a boil and cook noodles.  Drain, divide among bowls, and pour broth over noodles.  Top with pork and serve immediately.